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  2. We Asked Dietitians to Rank 10 Popular Canned Tunas and You ...

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    Packed in water, this canned tuna has 120 mg of sodium and 5 grams of fat per serving. “The moderate fat content, much of which is likely to be heart-healthy unsaturated fats, supports satiety ...

  3. The 7 Best Canned Foods for Lowering Triglycerides ... - AOL

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    Canned fish like canned tuna, salmon, sardines or mackerel have been shown to reduce triglyceride levels and heart disease risk due to its high content of omega-3 fatty acids” says Erika ...

  4. Is Canned Tuna Healthy? 9 Benefits & Risks - AOL

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    Fish is full of helpful vitamins and nutrients, but is eating canned tuna healthy, or does it come with too much risk?

  5. The 40 Best Foods for Lowering Your Cholesterol, According to ...

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    To maximize the fiber content, eat the peel as well as the flesh: one baked potato with skin has a total of 14 grams of fiber—6 grams more than without one. ... RELATED: The Best Canned Tuna to ...

  6. Tuna is increasingly popular in the US. But is it good for you?

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    Canned tuna can also have a lot of sodium - around 280 milligrams, or 12% of one's recommended daily intake in a single can. High-sodium diets increase risk of heart disease , kidney disease, and ...

  7. Is canned fish healthy? The No. 1 pick to start eating right ...

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    Foods packed in tins may not seem healthy but canned fish like sardines, tuna, salmon and mackerel offer lots of health benefits. The No. 1 pick to start eating right away, according to dietitians ...

  8. Is salmon or tuna healthier? There’s 2 major nutritional ...

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    The nutrition and mercury content of tuna will vary depending on the species. "There are so many varieties and the fat content also differs," says Largeman-Roth. ... I would love for you to have ...

  9. 15 Best High-Fiber Snacks - AOL

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    Chickpea Tuna Salad (8g fiber) Fish-averse snackers can partake in the chopped salad tradition with this fish-free swap: It calls for fibrous chickpeas to stand in for the typical tinned tuna ...

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